| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Vegetables, Dairy |
Italian |
Trattoria, Stew |
4 |
Servings |
INGREDIENTS
| 1 |
sm |
Butternut squash; halve and core |
| 1 |
sm |
Turnip, parsnip or rutabaga; peel and quarter |
| 1 |
sm |
Zucchini; quarter |
| 1 |
sm |
Eggplant; peel and quarter lengthwise |
| 1 |
sm |
Green bell pepper; halve and core |
| 4 |
|
Ripe tomatoes; (about 1 lb) |
| 1 |
|
Leek; halve lengthwise, wash carefully |
| 3 |
oz |
Fresh mushrooms; white |
| 2 |
tb |
Olive oil |
| 1 |
c |
Vegetable broth |
| 2 |
tb |
Dry white wine |
|
|
Salt and pepper |
| 4 |
c |
Water |
| 2 |
tb |
Unsalted butter |
| 1 |
c |
Coarse polenta; quick-cooking or regular |
| 3 |
tb |
Fresh herbs; as suggested |
| 3/4 |
c |
Grated Parmesan cheese |
|
|
Salt and ground white pepper |
|
|
Oregano |
|
|
Thyme; and/or |
|
|
Marjoram; or |
INSTRUCTIONS
ROASTED VEGETABLE RAGU
POLENTA
HERBS
To roast the vegetables for the ragu, preheat an oven to 450F (230C). Put
the butternut squash in a baking pan and place in the center of the oven.
Bake, uncovered, until soft but not mushy when pierced, about 1 hour.
About 40 minutes before that squash is ready, place all the other
vegetables in a large baking pan keeping each vegetable separate, and cover
with aluminum foil. Place the second baking pan in the oven and bake for
15-20 minutes. Uncover and continue to bake until tender when pierced with
a fork, 20-25 minutes longer. Remove all the vegetables from the oven and
let cool.
Peel the butternut squash. Cut the squash; turnip, parsnip or rutabaga;
zucchini; eggplant; bell pepper; and tomatoes into 1 inch dice. Thinly
slice the leek crosswise, and quarter the mushrooms. Keep the vegetables
separate.
To make the ragu, in a saucepan over medium heat, warm the olive oil. Add
the turnip, parsnip or rutabaga and leek and saute for 1 minute. Raise the
heat to high and add the zucchini, eggplant, bell pepper and mushrooms and
saute for 2 minutes. Add the squash and saute for 1 minute. Add the
tomatoes and saute for 1 minute longer.
Add the broth and bring to a boil, then reduce the heat to medium and
simmer until the flavors are blended, 2-3 minutes. Add the wine and simmer
for 1 minute longer. Season to taste with salt and black pepper. Keep warm.
To make the polenta, in a deep saucepan over high heat, bring that water
and butter to a boil. Slowly pour in the polenta while stirring
continuously with a whisk. Allow the mixture to bubble, whisking
constantly, Cook 1-2 minutes as it thickens. Reduce the heat to low and
continue to simmer, whisking constantly to prevent burning and lumps from
forming, until the polenta grains swell and are tender like porridge, about
5 minutes for quick-cooking polenta and 20 minutes for regular polenta or
according to package directions. During the last few minutes of cooking,
stir in the herbs and cheese and season to taste with salt and white
pepper.
To serve: Ladle the polenta onto warmed individual plates. Make a well in
the center of each serving, ladle the ragu over the top. Serves 4 to 6.
Mary Beth Clark (1995). Trattoria: Best of Casual Italian Cooking. Sunset
Books, CA. Part of a series: Casual Cuisines of the World. [Mastercook 16
Oc 96: Submitted by PATh: 500 cals/20 g fat]
Recipe By : Mary Beth Clark: Trattoria (1995)
Posted to MC-Recipe Digest V1 #249
Date: Thu, 17 Oct 1996 09:29:47 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
NOTES : Polenta con ragu di verdure arrostite: You could cook the polenta,
spread it on a baking sheet to a 1/2-inch thickness and let cool until set.
Then cut into 3-inch squares, bake, broil, or fry until heated through and
serve as a side dish or with any savory topping.
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